Here’s a quick and easy meal idea to use up some of your zucchini and summer squash, which lends itself to many variations:
- 1 – 2 Tablespoons olive oil
- 1 medium to large onion, diced
- 4 garlic cloves, minced
- 3 medium zucchinis and/or summer squash, cut into half moons
- 1 15.5 oz can of garbanzo beans, rinsed and drained
- 1 Tablespoon ground cumin
- 1 Tablespoon fresh marjoram or oregano (I always grow marjoram and love it – but if you don’t have it, try oregano)
- The juice of 1/2 lemon (or more to taste)
- 1/2 cup of sliced kalamata olives
- Salt and pepper
- 1 cup of couscous or rice
- Optional (but highly recommended): 1 – 2 Tablespoons chia seeds (see my post Toppings for the benefits of chia)
1. If you are using couscous, bring 1 cup of water to a boil in a medium saucepan. Add the couscous, cover, and remove from heat – the couscous will be fluffy and ready to go in just a few minutes. If you cooking rice, bring 2 cups of water to a boil, add the rice, cover, and cook according to the directions (usually at least 45 minutes over low heat for brown rice). You might also want to cook the couscous/rice in vegetable broth. When the rice or couscous have cooked, try stirring the chia seeds in with it. They look lovely and add nutrition!
2. Heat the olive oil in a large frying pan or wok, over medium heat. Add the onion and cook for five minutes, until softened. Add the garlic and sauté 1 minute more.
3. Add the zucchini, and sauté for about 10 minutes, until softened.
4. Add the garbanzo beans, cumin, marjoram, olives, and lemon juice. Cook just a few minutes more, until heated through. Season with salt and pepper – you may also want to taste the mixture to see if you’d enjoy even more lemon juice, or you could serve this with a lemon wedge on each plate.
5. Serve the zucchini and garbanzo mixture on top of the rice or couscous. Eating this with a side salad of fresh greens, tomatoes, cucumbers, and seeds, with a light vinaigrette, is highly recommended!
Variations: Instead of adding cumin and marjoram, add a few tablespoons of chopped fresh dill – I also prefer more lemon juice with this version. Add chopped tomatoes or baby spinach along with the garbanzo beans. Perhaps, serve this over a different grain of your choice. There are probably endless possibilities with this basic formula – let me know what you come up with!
Remember, you can also make a Mexican Saute using zucchini!
Stay tuned for my next post – vegan zucchini muffins!